The weather's starting to cool--brrr, it could get down to the 50s!--and my sinuses are starting to revolt, so today was the day to have tomato soup and grilled cheese for lunch. I made up the following recipe using stuff from our farm share and the garden.
-1 small white onion, diced
-4 cloves garlic, minced
-1 sweet red pepper, diced
-1 green serrano chili with seeds, minced
-a few sprigs of fresh thyme and oregano, minced
-1 28-oz. can diced tomatoes, with liquid
-1 tsp. tamarind paste (provides a nice sourness)
-2 c. water, with or without a little vegetable bouillon
-pinch salt, or to taste
Saute the onion, garlic, pepper, and chili in a little olive oil until soft. Add herbs and stir, then add tomatoes, liquid, tamarind paste, and water. Bring to a boil and let it simmer awhile--at least 15 min. Taste it and decide if you need any salt. Let it simmer a few minutes more, then ladle it into a blender and puree it. Be careful to hold the lid in place because hot liquids in the blender can be...explode-y. Alternately, use an immersion blender if you have one of those (I don't). Taste again and adjust seasoning if necessary, then eat.
My grilled cheese today used a hard aged Irish cheese and a couple slices of heirloom tomato on my standard Bay Bread sprouted multigrain sliced bread (sourdough would probably be better).
It was altogether yummy.
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